Add to Collection
Go to Collections
SHRIMP AGUACHILE IN MANGO-HABANERO
Shrimp Aguachile, a popular shrimp cocktail from the state of Sinaloa, is made in a similar way as a ceviche/cebiche, where the shrimp is prepared with lime juice. In Sinaloa, it is made with slices of cucumbers, red onion, and fresh chiltepin pepper or Serrano pepper.
FOR THE SHRIMP AGUACHILE:
- 3 limes juice only
- 1 tablespoon white vinegar
- 1 habanero pepper
- 1 manila mango a little bit unripe
- 1 piece of fresh ginger about 1 teaspoon
- 7 oz. raw shrimp peeled
- Salt and pepper
TO MAKE THE TOSTADAS:
- 3.5 oz. corn flour masa harina
- 1 teaspoon lard
- 10 2.5 ounces warm water
- ¼ medium red onion finely sliced
- 1 green onion finely chopped
- ⅓ cup chopped cilantro
- Avocado oil
Place lime juice, vinegar, habanero pepper, chopped mango, ginger, salt, and pepper in the blender. Process until you have a very smooth sauce. Place this sauce in a bowl and add the shrimp to marinate. (The shrimp will cook with the lime and vinegar acidity)
While the shrimp is marinating, prepare the tostadas. Mix masa-harina with the lard and warm water until you form a smooth dough. If it needs more water, add a few teaspoons at a time.
Divide the dough into 8 small balls, and form the tortillas.
Cook over a hot griddle, turning twice. Let them dry on the griddle until they are crispy. Remove and place on the serving plates. (You can also use regular store-bought tortillas and toast them on the griddle.)
To serve, divide the shrimps over the tostadas and garnish with the red and green onion and chopped cilantro, as well as a few drops of avocado oil. Enjoy!
- You can use store-bought tostadas.
Serving: 1tostada | Calories: 123kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Cholesterol: 83mg | Sodium: 259mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 24.4mg | Calcium: 86mg | Iron: 2.2mg